Tuxford & Tebbutt Stilton

How We Ship

The Murray's Cut Process

Every day, the expert cheese cutters at Murray’s Cheese select the perfect wheels from our caves and cut your cheese to order. Each order is cut inside of our state-of-the-art clean room. Cutting cheese at Murray’s is an art, not a science, so while your piece may be slightly over or slightly under what you ordered, you can rest assured that it was cut just for you.

Wrap Process

Your cheese is wrapped in our specially-produced cheese paper. The paper is lined with a breathable layer to allow the cheese to continue maturing while en route to your door. The breathable paper prevents the cheese from being suffocated, but also prevents it from drying out.

State of the Art Packaging

Every order is packed in a thermal lined box with reusable food-friendly gel packs. The goal is for the cheese to arrive to you cool to cold. Remember, cheese cannot be frozen.

Shipping Fresh to Your Doorstep

Depending on the contents of your order and the destination of your shipment, you'll be offered One Day, Two Day or Ground shipping at checkout. Since some of our cheeses can only be in transit for 1 Day, One Day shipping may be your only option. If you're ordering harder cheeses or grocery items, you may be offered 2 Day or Ground. Finally, if you're ordering very heavy items like pickles or large cheese boards, Ground may be the ONLY option offered to you. You can always call us (1-888-692-4339) with special shipping questions or concerns.

The Periship Guarantee

Murray’s Cheese is partnered with PeriShip, a value added logistics provider, exclusive to FedEx, and industry leader in the management of perishable shipments. Once your order leaves Murray’s, PeriShip will monitor it and keep you informed of any changes or issues. PeriShip utilizes a wide array of resolution capabilities, to manage shipments that encounter extended transit times, ensuring your cheese arrives in peak condition, even if weather or other issues intervene.

The term ''Royal Blue'' must have come from the creation of Stilton! Invented by Elizabeth Scarbrow and first served in 1720 at the Bell Inn in Stilton, fame was not far behind. Made with pasteurized cow's milk, it is ripened 3-4 months under carefully controlled cool, humid conditions. Unlike other blues, Stilton's veining comes about by piercing the wheel as many as 300 times after one month of aging, allowing the blue to develop in the cheese with the introduction of oxygen. Tuxford & Tebbutt Creamery dates back to 1780, producing in the same area that Stilton originated in, Melton Mowbray in Leicestershire County. The minerally, earthy qualities of this blue pair well with Tawny Port or fresh pears.

Just the facts

Country

United Kingdom and Ireland

Region

Leicestershire

Milk Type

Cow

Pasteurization

Pasteurized

Rennet Type

No

Age

3-4 months

Cheese Type

Blue

Wheel Weight

17 lbs.

Pairing Recommendations

Pour a glass of...

Porters and Stouts

Porter, Stout, Imperial Stout

Welcome to the dark side of beer. Porters and Stouts are born of heavily roasted malted barley, which colors the beer and develops toasty flavors recalling chocolate, coffee, and chicory. Looks can be deceiving, though: dark doesn’t always mean strong. Porters and stouts can be incredibly light in body, or big boozy affairs that pour like syrup. Pair with: A mild, creamy blue like Cambozola Black.

Pinot Noir

Lighter bodied and delicate. Old World style generally offers more funk, New World more fruit.

Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal. Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like St. Nectaire.

Riesling

This food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.

Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinky Alsatian Munster (playing up the sweet/salty contrast).

Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.